Steaksgiving with LongHorn Steakhouse

Longhorn-Steakhouse-Steaksgiving with Exec Chef Michael Senich

Thanksgiving is only a few weeks away and thanks to LongHorn Steakhouse, I’ve been getting into the spirit of things a little early. It was such a treat to be asked to participate in their first ever virtual Steaksgiving, giving me a chance to experience their new fall menu at the restaurant to get inspired for an original recipe of my own and chat with Executive Chef Michael Senich for a few pointers. Read ahead to see what he had to say.

Harvest Mushroom Filet LongHorn SteakhousePotato Leek Gratin LongHorn Steakhouse

Images above used with permission from LongHorn Steakhouse: Harvest Mushroom Filet and Potato Leek Gratin

Q&A with a Chef: Michael Senich, Exec Chef – LongHorn Steakhouse

What’s the secret to a perfect steak? A good cut of meat with some marbling for flavor, simple seasoning, and a hot pan. Start with a cold steak (not room temperature). Get your pan to about 550°, oil the pan, and place your steak on it to start searing – about 1.5 minutes per side for a 1″ cut steak should be perfect. Season with salt, pepper, and onion powder. The LongHorn Steakhouse “Prairie Dust” seasoning is great because it also features a bit of paprika but it’s not overpowering. Don’t be afraid to over-season because some of that will fall off while you’re cooking it. The rest will create that nice crust you want on the outside.

What’s the biggest mistake people make when they’re cooking meat? Trying to bring it to room temperature. That’s how overcooking happens. Instead, start with a cold steak.

If you could tell someone to invest in one kitchen tool, what would it be? A great chef’s knife. A sharp, 8″ knife that will last you for years is a great investment. You can filet, chop, do whatever you need to do. It’s the best tool you can have. That, and a paring knife, if you can spare some money for it.

Got any advice for the home cooks? Keep it simple. Cooking should really be about fresh, clean and simple ingredients and just doing the best you can to feature them.


I kept Chef Michael’s advice in mind in planning for my Steaksgiving dish. Here’s what I came up with: Angus steak topped with crimini mushrooms in a red wine reduction, set on a bed of pumpkin & carrot puree, with a side of fall harvest vegetables. What do you think? Click here for the full recipe.

Note: This post was kindly sponsored by LongHorn Steakhouse but all experiences and opinions are 100% honest and mine.



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